Chilean Carrot Salad
"As a teacher, I would assign this recipe to my fifth-graders to make. It's easy, much more so if you have a food processor with a julienne disk for the carrots. This is a light and refreshing side for a summer meal or picnic."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 5 young carrots
- 1 garlic clove, finely minced
- 1⁄4 cup fresh-queezed lemon juice
- 1 tablespoon finely minced fresh cilantro
- salt
- finely ground black pepper, to taste
- 1 tablespoon vegetable oil
directions
- Peel and grate carrots.
- Combine all ingredients in serving bowl. Sere cold.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Quick and easy salad (would have been quicker and easier if I bought the pre-shredded carrots). I can see serving this a lot during warm weather. DH loved the taste and it definitely has a strongish cilantro flavor. Wasn't sure what a "young" carrot was so I ended up with 2C of shredded carrots. The lemon amount ended up being perfect from the 1 lemon I had left. I would use less oil next time since there was some pooling at the bottom of the bowl. Thanks.
RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.
